EP0105446A1 - Boyau plissé composite et procédé - Google Patents

Boyau plissé composite et procédé Download PDF

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Publication number
EP0105446A1
EP0105446A1 EP83109613A EP83109613A EP0105446A1 EP 0105446 A1 EP0105446 A1 EP 0105446A1 EP 83109613 A EP83109613 A EP 83109613A EP 83109613 A EP83109613 A EP 83109613A EP 0105446 A1 EP0105446 A1 EP 0105446A1
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EP
European Patent Office
Prior art keywords
casing
shirred
stuffing
unshirred
product
Prior art date
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Application number
EP83109613A
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German (de)
English (en)
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EP0105446B1 (fr
Inventor
Jerome Jordan Michael Rasmussen
William Franklin Yearout, Jr.
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Viskase Corp
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Viskase Corp
Union Carbide Corp
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Application filed by Viskase Corp, Union Carbide Corp filed Critical Viskase Corp
Priority to AT83109613T priority Critical patent/ATE24656T1/de
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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/02—Sausage filling or stuffing machines
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T428/00—Stock material or miscellaneous articles
    • Y10T428/13—Hollow or container type article [e.g., tube, vase, etc.]
    • Y10T428/1324—Flexible food casing [e.g., sausage type, etc.]

Definitions

  • This invention relates to the art of making sausages or other stuffed products from shirred casing.
  • Shirred casing enhances productivity and efficiency because it allows a large number of sausages to be made from a single shirred casing stick in an automated operation, as opposed to use of flat stock which requires an operator to place a cut length on a stuffing horn, stuff it out, then replace it with another and so on. Shirred casing can also reduce inventory problems in that any length sausage within the capabilities of the stuffing apparatus can be made from a given type of casing stick.
  • Efficient processing plant operations such as high speed stuffing, water cooking, water shower cooling, blast freezing, or more stringent end use requirements such as a demand for increased shelf life requires enhanced or additional casing properties.
  • physical casing properties which can be important are physical strength and toughness, tear resistance, the ability to control stuffed size, the ability to expand and contract as the stuffed product changes size during processing, barrier properties for oxygen, moisture, oil, and the like, adhesion properties, peelability properties, and others.
  • Knaff U.S. patent 2,882,163 discloses a special double-layer casing for dry sausage in which the outer layer is designed to wrinkle and go baggy in the processing operation so that the outer layer with the mold and frost accumulated on it can be easily removed before retailing.
  • cellulosic casing that is casing made of regenerated cellulose, has the ability when sufficiently moisturized or premoisturized to stretch as necessary during stuffing and processing operations. It is also able to contract as the processed article loses moisture, and it possesses reasonable physical strength.
  • a particular class of cellulosic casing namely fibrous casing, (cellulose casing reinforced with a paper or other fibrous web) is particularly useful for controlling stuffed and processed diameter, maintaining the product under pressure, and providing reasonable physical strength and toughness.
  • Cellulosic casing is permeable to both air and moisture, which makes it both desirable for some operations such as smoking and unsuitable for others requiring an oxygen or moisture barrier.
  • barrier films such as some copolymers of polyvinylidene chloride, themselves possess excellent barrier properties.
  • casings they often do not possess the strength or size control particularly associated with fibrous casing, nor are they as capable of withstanding the physical stresses imposed by many of the stuffing and processing operations.
  • the casing is said to possess both oxygen barrier properties and physical strength due to the respective laminated layers.
  • a base fibrous casing receives a melt-extruded thermoplastic layer for the purpose of providing barrier or other additional properties.
  • a cellulosic tube in its inflated state is coated with a vinylidene chloride resin followed by sintering of the coating.
  • the cellulosic casing is intended to provide strength or like properties whereas the sintered coated layer is intended to provide barrier properties. Slugging to produce an internal barrier layer is illustrated in Gerigk et al. U.S. 4,192,904 and to produce an internal adhesion promoter is illustrated in Shiner et al. U.S. 3,378,379.
  • coating or slugging are oftentimes deficient in providing the intended properties because of the difficulty in achieving or retaining sufficiently thick and uniform coating levels without discontinuities.
  • Adhesion to the base tube can also be-a problem particularly considering the punishment the casing must take during shirring when it is tightly pleated, and subsequently during stuffing when it is stretched.
  • fibrous casing coated to achieve oxygen barrier properties while satisfactory for many applications, is not completely satisfactory for all because the barrier is not uniform or continuous and sometimes does not adequately adhere to the fibrous casing.
  • the extrusion process itself has its difficulties and limitations. The extruded layer does not always possess the desired thickness or uniformity and the coating overlaps the edges and detracts from appearance.
  • Shirring complicates some of these problems in that the casing is subjected to physical punishment in the shirring operation.
  • High speed rolls contact a continuous casing supply, say 150 feet, in order to pleat and compact it into a shirred stick of less than 2 feet.
  • the possibility of chipping, flaking or otherwise damaging coatings, extruded layers, or laminates attached to the base tube is apparent.
  • An object of the present invention is to combine separately manufactured and shirred casings having respective optimized physical properties in the course of a stuffing operation.
  • a composite casing article comprising at least two shirred casing lengths, all of the lengths having internal bores of sufficient diameter to receive a stuffing horn.
  • the foremost length has an unshirred end of each other length passed through its bore and positioned near an unshirred end of the foremost length so that all of the unshirred ends can be brought together for joining.
  • the composite casing article is adapted to be tandem mounted on a stuffing horn, end joined, deshirred and stuffed to form an encased product in a multi-layer composite casing.
  • the shirred casing lengths are arranged in tandem to form a composite bore of sufficient diameter to fit a stuffing horn.
  • the casing lengths are of different materials and are of respective predetermined circumference, so constructed and arranged as to have extensibility and shrink back properties coordinated to the circumference of the product during stuffing and processing.
  • the composite casing is in close wrinkle-free contact on the stuffed processed product.
  • the casing article includes sizing means implanted within the mated unshirred casing ends proximate the joined ends.
  • the sizing means is a sizing disk having a rim periphery greater than the unstretched circumference of the unshirred ends of both of the two casing lengths.
  • a casing article comprising a cellulosic shirred length of casing and a non-cellulosic shirred length of casing arranged in tandem with the cellulosic length to form a common bore of sufficient diameter to receive a stuffing horn.
  • One of the shirred lengths has an end unshirred and passed through the bore of the other.
  • the other shirred length has an end unshirred and mated with the unshirred end of the one and both of the mated ends are joined together for simultaneous deshirring and stuffing.
  • the non-cellulosic casing has a property additional to those possessed by the cellulosic casing thereby to produce upon stuffing an enhanced multi-layer casing.
  • the non-cellulosic casing length is a barrier film tube exhibiting either or both of the properties of low oxygen permeability or low moisture permeability.
  • the barrier film tube exhibits the additional property of adhesion to a product to be stuffed, and the tube is positioned to be adjacent the product when stuffed so that it can adhere thereto.
  • a composite shirred casing article intended to be stuffed with a food product and subsequently processed to produce a finished encased product comprising two shirred casing lengths formed of different material having different properties.
  • the shirred casing lengths are arranged in tandem with an unshirred end of one within the bore of the other and joined to an unshirred end of the other for simultaneous deshirring upon stuffing. Both casing lengths have sufficient extensibility to be stretched to the maximum desired circumference during stuffing and processing without rupture.
  • Both casing lengths also have sufficient shrinkability to stay in wrinkle-free contact on the encased product as it contracts - during processing, thereby to form a finished encased product having a composite casing, the elements of which are in intimate wrinkle-free contact on the finished encased product, and each providing its own properties to the product.
  • a composite shirred casing article intended to be stuffed with a food product and subsequently processed in preparation for consumption.
  • the casing article comprises a fibrous shirred casing length and a film shirred casing length arranged in tandem to form a common bore of sufficient diameter to fit a stuffing horn.
  • the film shirred casing length is rearmost and has an unshirred end within the bore of the fibrous casing length, joined to an unshirred end of the fibrous casing length for simultaneous deshirring upon stuffing. Both casing lengths have sufficient extensibility to be stretched to the maximum circumference encountered during stuffing and processing without rupture.
  • the fibrous casing length has sufficient shrinkability to control the uniformity of the diameter of the stuffed food product and maintain the stuffed food product under pressure after stuffing and during processing.
  • the film casing length has sufficient shrinkability to avoid wrinkling upon shrinkage of the fibrous casing length, whereby the composite shirred casing article is adapted to produce a tight unwrinkled stuffed food product.
  • a method of manufacturing a stuffed food product comprising the steps of placing at least two shirred casing lengths in tandem on a stuffing horn in such a way that ends of the rearmost lengths are unshirred, passed through the bore of the foremost length and joined with an unshirred end of the foremost length.
  • the method further includes locating the tandem sticks on the stuffing horn with the joined ends proximate the end of the stuffing horn.
  • the method includes forcing a stuffable food product through the stuffing horn to simultaneously deshirr and stuff the resulting composite casing.
  • a method of manufacturing a stuffed food product comprising the steps of providing a first shirred casing length having a characteristic property useful in a stuffing or processing operation for said food product, providing a second shirred casing length having a second characteristic property useful in a stuffing or processing operation for said food product, placing said casing lengths on a stuffing horn in tandem with an end of the rearmost length unshirred, passed through the bore of the foremost length and joined to an end of the foremost length proximate the end of the stuffing horn; stuffing a food product into the joined casings to produce a stuffed food product with a composite.multi-layer casing, and balancing the circumference, extensibility and shrinkability of the respective casing lengths such that the casing layers of the composite casing remain in close wrinkle-free contact on the stuffed processed food product.
  • it further includes providing as a first shirred casing length a fibrous shirred casing length adapted to maintain the stuffed product under pressure during stuffing and subsequent processing, and the step of providing a second shirred casing length includes providing a barrier film shirred casing length.
  • the invention includes providing a method of manufacturing a stuffed food product comprising the steps of placing a shirred cellulosic casing stick and a shirred film casing stick on a stuffing horn of a stuffing apparatus in tandem in such a way that an unshirred end of the film casing stick is passed through the bore of the cellulosic casing stick and closed along with an unshirred end of the cellulosic casing stick, matching the circumference, extensiblity and shrinkability of the cellulosic casing to the desired stuffed and processed circumference of the stuffed food product matching the circumference; extensibility and shrinkability of the film casing to the desired stuffed and processed circumference of the stuffed food product so as to avoid wrinkling as the cellulosic casing maintains the food product under pressure; releasing a stuffable food product from the discharge end of the stuffing horn to simultaneously deshirr and stuff both casings, and closing the other end of the stuffed casing to form a
  • a method of manufacturing a composite casing article comprising the steps of providing two shirred casing lengths of different material and having different characteristics useful in a stuffing or processing operation for a food product, passing an unshirred end of one casing length through a bore of the other casing length for joining with an unshirred end of said other casing length, and arranging said casing lengths in tandem to form a common bore of sufficient diameter to receive a stuffing horn.
  • Figs. 1 and 2 show a shirred casing article 20 comprising shirred casing lengths 21, 22 (commonly known as shirred casing sticks), arranged in tandem to form a common bore 24 of sufficient diameter to fit a stuffing horn of a stuffing apparatus.
  • the shirred casing lengths 21, 22 are of different casing material intended to lend their respective properties to an encased product.
  • the rearmost stick has an end 26 unshirred and passed through the bore 24a of the foremost stick 21.
  • the rear stick 22 also has its unshirred end 26 passed through its own bore 24b such that the casing is inverted, i.e., turned inside out, by deshirring.
  • the unshirred end 26 is arranged proximate an unshirred end 28 of the foremost stick 21 such that both ends are easily joined to form a unitary closed end for common deshirring while stuffing.
  • the ends are joined and closed by a clip 30, although equivalent closures known to the art, such as caps, can be used.
  • the casing article 20 includes an implanted sizing disc 32 as described in Beckman U.S. patent 4,007,761 and Kupcikevicius et al. U.S. Patent Re. 30,265.
  • the illustrated article is adapted for use on the stuffing apparatus described in Kupcikevicius et al. U.S. Patent Re. 30,390. While that embodiment of the stuffing apparatus is preferred due to the superior size control achieved thereby, it is also clear that the invention described and claimed herein is usable with many other forms of stuffing and sizing apparatus.
  • protective overwraps 33, 34 cover the exterior of the shirred sticks 21, 22 leaving the internal bores 24a, 24b free to receive a stuffing horn of a stuffing apparatus.
  • overwraps 33, 34 can be applied to the respective shirred sections 21, 22 immediately after shirring.
  • means are provided for joining the overwraps 33, 34, such means being shown herein as a strip of tape 35 applied at the junction of the overwraps.
  • the overwrap is an elastic film, although netting or other equivalents are also usable.
  • the first and preferred method involves manufacture of the combined article by the casing manufacturer who is responsible for coordinating the properties of the respective casing elements (and sizing elements if present) to each other and to the requirements of the finished product.
  • the casing manufacturer provides two shirred casing sticks 21, 22, the sticks being made of different material and having different characteristics useful in a stuffing or processing operation.
  • the dimension-related characteristics of the sticks are coordinated to each other and to the requirements of the stuffed food product.
  • An unshirred end of one of the sticks 22 is passed through the bore 24a of the other stick 21 for joining with an unshirred end of the other stick 21. That operation can conveniently be performed on a mandrel having a length and diameter compatible with the casing article being manufactured.
  • the disc is inserted into the combined ends such that both unshirred ends pass over the disc.
  • the joined ends are then closed, such as by means of a clip 30. It is preferable, although not necessary, to keep the sticks in tandem for shipment, and in that situation, it is desirable to join the overwraps of the respective stick element by means of splice 35.
  • the second method of manufacture is capable of achieving only some of the advantages of the invention, but is useful where the packing house wishes to exercise direct control of the elements of the combined casing stick.
  • the method contemplates assembly of the combined casing article on the stuffing horn of a . stuffing apparatus. As such, the user can achieve the product related advantages of the invention while foregoing some of the benefits of the preferred embodiment in simplifying and facilitating its use.
  • the packing house operator places a first shirred stick of casing on the stuffing horn, pushing it well back to the base of the horn. An end of that casing stick is unshirred so that it can be passed through the bore of a second casing stick.
  • the operator can use the clipping device of the stuffing machine to clp the end of the first stick so that the stuffing horn itself holds the clipped end extended.
  • the second shirred casing stick is then placed on the stuffing horn over the unshirred end of the first stick.
  • An unshirred end of the second casing stick is joined with the unshirred end of the first, and the so-joined ends are clipped together. If the second clip is applied to the rear of the first, the operator can then sever the casing tail to remove the first applied clip.
  • the details of the other operations performed in manufacturing the casing article are all known to those skilled in this art and will not be further described. It is noted, however, that lubrication such as mineral oil normally applied in the shirring operation also serves a function in deshirring by reducing friction between the combined casing elements and the sizing disc.
  • the casing elements will be of different unstretched circumference such.that they have different motions with respect to each other as they-are sized and stuffed out.
  • FIG. 3 there is shown a shirred casing article 20 of the type illustrated in Figs. 1 and 2 being stuffed to form an encased food product.
  • a pair of shirred casing lengths 21, 22 are arranged in tandem on a stuffing horn 40 of a stuffing apparatus, a portion of which is schematically illustrated at 41. Since an understanding of the particular stuffing apparatus is not required for an appreciation of the present invention, the reader is referred to the aforementioned U.S. Reissue No. 30,390 and also Frey et al. U.S. Patent 4,077,090 if additional information is desired on the stuffing apparatus.
  • an unshirred end 26 of the rearmost stick 22 is passed through the bore 24a of the foremost stick and arranged proximate an unshirred end 28 thereof.
  • the unshirred ends Prior to the stage illustrated in Fig. 3, the unshirred ends had been passed over the sizing disc 32 and clipped to form a unitary casing end.
  • a stuffable food product 44 is being released from the discharge end 45 of the stuffing horn 40 causing the filling of the composite casing 46.
  • the casing is deshirred over the sizing disc -32 and when filed with the food product 44 expands to a predetermined circumference.
  • a rear clip similar to clip 30 is applied and the casing is severed to form an encased food product ready for subsequent processing.
  • a clip applied to the unfilled end of the composite casing article forms a unitary closed end for stuffing a subsequent product 47.
  • the stuffed food product 47 is encased in a double walled casing 46a, 46b, which composite casing was formed during the stuffing operation from the elements 21, 22 of the casing article 20.
  • the materials from which the elements 21, 22 are made are different, each being designed for particular properties to be provided to the encased product 47.
  • the composite casing 46 has characteristics arising from the combination of the characteristics of the elements 21, 22 and these characteristics are combined in a way superior to prior attempts to achieve additional characteristics by coating, laminating, or the like.
  • the manufacturing operations for one of the elements are not complicated by the manufacturing operations for its intended partner element ⁇ 22 because they are performed independently of each other.
  • the multiple manufacturing operations were all performed on the same base, oftentimes requiring tradeoffs in achieving the desired characteristics such that the composite manufactured article which resulted from the final step was often deficient in providing one or more of the desired properties.
  • the coating limits the ability of the fibrous casing to stretch and shrink without damaging the coating, while the fibrous casing characteristics and the end use requirements set limits on the coating properties.
  • the coating is reasonably continuous when applied, in many cases it is likely that subsequent activities, such as the stretching encountered during stuffing will create discontinuities.
  • the manufacturing operations for the casing length 21 can be performed quite independently of any requirement for the casing length 22, allowing the end use characteristics of each to be optimized without complication arising from the other.
  • the individually manufactured shirred casing lengths are then merged in the stuffing operation by simultaneously deshirring and stuffing two or more of the elements mounted in tandem on a stuffing horn to produce an encased product with a tight, wrinkle-free composite casing.
  • Each of the casing lengths lends its improved characteristic to the final encased product 47, resulting in a composite casing 46 having characteristics superior to those achievable heretofore.
  • the dimension-related parameters are intended to produce a wrinkle-free product, and encompass the properties of the casing elements 21, 22, which must be matched or coordinated in order to attain that goal.
  • Such parameters include circumference, extensibility, and shrinkability or shrinkback.
  • Circumference is some measure of the basic size of the casing element, be it terms of actual circumference, flat width of a film tube or catalog size designation for fibrous casing.
  • Extensibility is the ability of a casing to stretch beyond its initial size without rupture, as required during the stuffing and processing operation.
  • Shrinkability or shrinkback is a general term which implies contraction of the casing during some portion of the process. The term is intended to encompass one or more of the properties of elastic recovery, heat shrinkability and syneresis.
  • Elastic recovery is the ability of a casing when stretched to return to or toward its unstretched size, and it is relied on in sausage manufacturing to produce a compressive force on the encased meat mass.
  • Beat shrinkability is the ability of certain polymeric films to contract when subjected to heat. Heat shrinkability obviously includes the ability to contract to a circumference smaller than the unstretched circumference. Syneresis is sometimes used in the casing art to describe the tendency of the casing to contract as it dries. This not only includes the ability to return from a stretched to an original circumference, but also the ability to contract to a smaller circumference as additional water is removed.
  • Product-related parameters are numerous and depend upon the requirements of a particular end pro - duct and the process to which it is subjected. These are the characteristics which the respective elements 21, 22 of the composite casing article 20 are especially configured to achieve. For example, when one of the casing elements is a fibrous casing, the characteristics normally expected are reasonable strength and toughness, size control, and tear resistence.
  • Film casing can be formulated to achieve other desired properties including barrier properties. For example, vinylidene chloride copolymer films can be formulated to cause the film to serve as an oxygen barrier, a moisture barrier or both.
  • barrier properties or low permeability when reference is made herein to barrier properties or low permeability, what is intended is less than about 8 cc/100 in /24 hrs/atm (as measured by ASTM test D-3985-81) in the case of oxygen or 17 gm/100 in 2 /24 hrs (as measured by ASTM test 96-66) in the case of moisture.
  • Other films such as polyester can be configured to serve not only as a moisture barrier, but also to provide reasonable strength and toughness when utilized as an external layer on a stuffed product. Biaxially stratched vinylidene chloride copolymer films can be produced with reasonable heat shrinkability.
  • the product-related properties of the respective casing components are determined to suit the requirements of a particular end use.
  • the properties of one casing component are primarily related to the stuffing operation and the properties of the second are primarily related to processing or storage requirements.
  • the first casing component will be a fibrous casing and the second casing component a film having characteristics to suit the particular end use requirements.
  • the characteristics of the fibrous casing are determined in large part by the required stuffed diameter of the sausage product, and may include con- ventionaltreatments (such as for peelability or adhesion) as required by the nature of the product.
  • the dimension-related characteristics of the associated film casing must be related to those of the fibrous casing in order to produce a stuffed processed product with a tight wrinkle-free composite casing.
  • the circumference or flat width of the film casing must be related to the circumference of the fibrous casing such that they are compatible in the stuffing and processing operations.
  • the film casing must have sufficient extensibility to tolerate stretching during stuffing and subsequent processing, and must have sufficient shrinkability (if the product shrinks during processing) to remain wrinkle-free.
  • the relative location of the casing layers is also suited to the requirements of the product, as will become apparent from a consideration of the exemplary embodiments.
  • the composite casing will'have sufficient extensibility to stretch during stuffing and cooking, but shrinkback will be limited primarily to recoverable elasticity, such that the casing will not shrink significantly below the stuffed green diameter.
  • the casing layers should be arranged with no moisture barrier outside the fibrous.
  • a moisture barrier layer should be disposed outside the fibrous layer.
  • the casing article is referred to as being shirred, which is currently the most common and popular form of compacted pleated casing.
  • the term is intended to encompass fully equivalent compacted casing elements, such as those compacted by the winding process described in McNeill U.S. Patent 3,709,703.
  • the end of the casing is often referred to as unshirred to indicate that it is unimportant whether the end was once shirred then deshirred, or was never shirred in the first instance.
  • the product to be stuffed into the casing is obviously important in determining the end use requirements for a particular application, but is unimportant in considering the invention broadly. Most often the product is a meat emulsion, but it can be ground or chopped meat, or in some instances, whole muscle boned hams.
  • stuffable food product is intended to encompass all of such products (as well as non-meat protein products or cheeses) so as to describe any product capable of being forced through a stuffing horn into-a casing.
  • processing may have various meanings in particular packing houses. When used in this specification, it is intended to encompass all operations occurring in a packing house subsequent to stuffing and before shipping.
  • liver sausage is one important area of application for casing articles according to the present invention. While there are many recipes and many processes, a typical process will be described in order to illustrate the practice of the invention.
  • Liver sausage meat emulsion is forced by means of a food pump through the horn of a stuffing apparatus such as a SHIRMATIC F Sizer or a POLXCLIP FCA or FCAS.
  • a shirred casing article previously placed on the horn and having its first end clip closed is filled by the emulsion until a predetermined length is reached, whereupon a valve or other such means interrupts the emulsion flow.
  • the second end is clipped closed, the product is severed, a clip applied to the free end of the remaining shirred casing stick and the process repeated.
  • the casing is generally stretched by a predetermined amount beyond its unstretched circumference to a stuffed green circumference recommended by the casing manufacturer.
  • the stuffed food product is then cooked, cooled and stored.
  • Cooking can be accomplished in a number of ways, but many modern highly efficient processes involve water cooking. For example, using a Jourdan cooker, the product can be immersed in a water bath at about 165°F until the internal temperature reaches 152 to 155°F.
  • the casing must function as a moisture barrier in order to prevent product discoloration which could be caused by the water bath. During cooking, the product expands, growths of 4 or 5% not being uncommon.
  • the casing must have sufficient extensibility to allow such expansion without rupture.
  • the product Following cooking the product is cooled. It is not uncommon to shower the product with water at about 40°F. for a period of about 30 minutes. This operation causes the product to shrink.
  • the casing must have sufficient recoverable elasticity to maintain the meat mass under pressure so as to prevent fat from rendering and collecting at the periphery of the sausage beneath the casing, and also to prevent the casing from wrinkling.
  • liver sausage is susceptible to discoloration caused by contact with oxygen. Accordingly, the casing must serve as an oxygen barrier in order to provide adequate shelf life.
  • fibrous casing has good strength, size control and shrinkback properties
  • certain liver sausage products stuffed in artificial casing have employed fibrous casing treated or coated to provide the necessary moisture and oxygen barrier properties.
  • fibrous casing treated or coated to provide the necessary moisture and oxygen barrier properties.
  • Examples are externally coated barrier casing such as MP sold by Union Carbide Corporation and CMVP sold by Teepak, Inc., and internally coated barrier casing such as Walsroder F plus.
  • These commercially available barrier-coated fibrous casing products are generally manufactured by taking a conventional fibrous casing and depositing a coating from an aqueous or solvent vehicle system. When the vehicle is driven off, the casing is left with a coated layer providing the barrier properties. While such casing is suitable for many applications, it is not entirely satisfactory in providing the desired barrier properties for liver sausage. Even in cases where a reasonably continuous barrier layer is applied during manufacture, it is found that discontinuities in the barrier develop as the fibrous casing stretches and shrinks in the manner described above.
  • An unshirred end 56 of the foremost stick 51 is mated with the unshirred end 55.
  • a sizing disc 57 is implanted within the casing article, the ends 55, 56 being stretched over the disc 57 and joined by means of a clip 58.
  • the rearmost stick 52 is configured to provide both a moisture and oxygen barrier, and is preferably a copolymer of vinylidene chloride with some other monomer, such as vinyl chloride.
  • a copolymer formulation of the type set out in Table 1 was extruded to produce a biaxially stretched vinylidene chloride copolymer film tube having the physical characteristics set out in " Table 2:
  • the preferred vinylidene chloride copolymer film tube is 1.2 mils in thickness, and has low oxygen and moisture transmission coefficients to provide a continuous moisture and oxygen barrier over the meat mass.
  • This is to be contrasted with the comparatively thin and discontinuous barrier layer achieved on the stuffed product when using a coated fibrous casing.
  • a barrier layer is on the order of 0.25 mils or less, but more importantly has microscopic defects resulting from the coating process as well as additional defects subsequently induced by shirring or stuffing, all detrimental to the desired barrier.
  • the internal moisture barrier of the Fig. 4 embodiment is also of value in enhancing the appearance of the encased food product. More particularly, it is possible using an external barrier casing, for meat juices and the like to saturate the fibrous casing during processing, causing a measure of discoloration. However, with the internal moisture barrier provided by the casing element 52, the fibrous casing 51 is protected from meat juices, producing an encased food product with a clean uniform appearance.
  • the composite casing type is also useful for domestic sausage applications which require a moisture barrier for water cooking and which use a stuffed product susceptible to emulsion breakdown commonly referred to as fat-out or rendering.
  • the casing article according to the invention is also usable with, for example, liver sausage emulsions having relatively high fat content.
  • a typical prior art approach for trainswurst casing was use of an internal barrier coated fibrous casing, such as those identified in connection with the liver sausage application, arranged with the barrier in contact with the meat mass, and having an adhesion promoter on the barrier surface.
  • the adhesion promoter is intended to limit the accumulation of liquids, if any, to the ends of the product.
  • the internal barrier allows exposure of the fibrous base layer to the air, bringing syneresis into play to contract the casing below its stuffed green diameter, expelling the liquid.
  • the barrier properties are no better than those described in connection with the liver sausage application.
  • Fig. 5 illustrates a casing article 60 constructed in accordance with the present invention capable of satisfying trainswurst requirements in a manner superior to that achieved heretofore.
  • the foremost stick 61 of the article 60 is a fibrous casing length, such as regular size 4 fibrous.
  • the rear casing length 62 is a biaxially stretched vinylidene chloride copolymer film of the formulation shown in Table 1 and having the physical characteristics shown in Table 2.
  • the film tube Prior to shirring, however, the film tube has its exterior surface coated with a polyvinylidene chloride resin in latex form, preferably Daran 220 sold by W.R. Grace & Company.
  • the latex is applied so as to form a thin, dry layer of Daran 220 resin approximately 0.1 mils in thickness on the exterior of the film tube, the function of which is to promote adhesion to the meat mass.
  • the rear casing length 62 is deshirred through its own bore. As shown in Fig. 5, the aft end 62a of the stick 62 is deshirred, passed through its own bore 64b, then through the bore 64a of the foremost stick and arranged proximate an unshirred end 66 thereof. The unshirred ends 65, 66 of the respective casing lengths are joined such as by means of a clip 68.
  • Fig. 5 illustrates the use of the combined casing article without the sizing disc, a condition which would be encountered when using such an article on machines such as the POLYCLIP FCAS stuffer.
  • the respective casing layers have sufficient extensibility to stretch from the stuffed green diameter by an amount, typically 1-2%, required by expansion of the meat mass during the cooking operation.
  • the barrier properties provided by the film layer are more than adequate to protect the meat mass from the cooking water.
  • the adhesion promotion layer on the film surface causes the film to adhere to the meat mass, preventing the accumulation of liquid at the interface of the sausage and the casing.
  • the elastic recovery properties of the film and fibrous casing are coordinated such that, as the product shrinks during cooling, both casing layers also shrink to keep the composite casing tight and wrinkle-free.
  • the product can be stuck, and the regular fibrous layer, external to the film casing and exposed to the air, can contract by means of syneresis to expel the juices and remain tight on the sausage.
  • the film casing layer has sufficient recoverable elasticity to shrink along with the fibrous layer to keep the casing in tight wrinkle-free contact with the encased meat mass.
  • the film casing layer has excellent barrier properties, producing a sausage product which is not only attractive in appearance but also has extended shelf life.
  • Typical products in this category are beef rolls and turkey rolls sold frozen for institutional use.
  • the stuffed food product can be in emulsion or chunk form. Some of the products are cooked before freezing and shipment; others are frozen directly after stuffing. A common characteristic is the freezing of the product at the packing house.
  • the institutional user such as a hospital or cafeteria, completes the cooking of the product and slices it for consumption.
  • the product In the case where the product is cooked at the packing house, it is often cooked for four or five hours in a water bath at temperatures which can approach the boiling point. A moisture barrier is needed to protect the encased meat mass in this operation. Following cooking and cooling of the cooked product, or stuffing of the uncooked product, the product is blast frozen at temperatures as low as -70°F. It is not unusual to store the product for a year or more requiring a casing with very good moisture barrier properties to prevent dehydration during frozen storage. In these applications, by the time the product gets into the freezer, the fibrous casing is generally excessively dehydrated, limiting its capacity to expand to accommodate the expansion of the product due to freezing. The result is splitting of the fibrous casing. An external moisture barrier is required to protect the fibrous casing from this failure mode.
  • the first is the external barrier coated fibrous casing, such as aforementioned MP fibrous casing.
  • MP fibrous casing such as aforementioned MP fibrous casing.
  • a second approach is use of plastic films which, however, often produce a product of non-uniform shape.
  • many of the plastic films do not have sufficient recoverable elasticity such that they must be reclipped after cooking in order to tighten the casing before freezing.
  • a composite casing article having a fibrous casing for controlling size of the stuffed product and a moisture, barrier external thereto for protecting the fibrous casing and encased meat mass from the freezing operation.
  • Fig. 6 illustrates the article 70 particularly adapted for the class of products which are frozen without prior cooking.
  • the foremost casing length 71 is a film casing having moisture barrier properties and also sufficient toughness to withstand the clipping operation as well as the subsequent freezing operation.
  • a currently preferred film is a polyester having the physical characteristics set out in Table 3:
  • the film tube has sufficient extensibility to tolerate the stuffing operation as well as expansion of the encased product during the freezing operation. While the recoverable elasticity is comparatively low as compared to the vinylidene chloride copolymer films discussed above, the stuffing- flash freezing operation does not contemplate shrinkage of the product, such that recoverable elasticity is not an important characteristic. However, the film does have good physical toughness, requires substantial force to break, and has the necessary moisture barrier properties.
  • the rearmost casing length 72 of the article 70 is a cellulosic casing length, in this example regular size 4 fibrous casing.
  • the characteristics of such casing are compatible with the flat width and dimension related characteristics of the polyester film 71.
  • the surface of the fibrous casing which will contact the meat mass can be treated with one of the compositions known to the art for enhancing peelability.
  • the composite casing 70 consistently provides the stuffed product a far superior moisture barrier as compared to the conventional MP fibrous casing used heretofore.
  • the localized freezer burn resulting from small imperfections in the barrier is eliminated.
  • the inclusion of the fibrous casing length 72 in the composite article assures good size control in comparison with prior art plastic casing.
  • Fig. 7 illustrates a casing article 80 according to the invention adapted for use in operations which cook the stuffed product before blast freezing.
  • a cellulosic casing length 81 for controlling size of the product
  • a moisture barrier casing length 82 external to the cellulosic casing for protecting the cellulosic casing length from excessive moisture loss, but there is also provided a further barrier casing 83 internal to the fibrous casing for preventing the accumulation of moisture and juices between the casing and the encased meat mass.
  • the cellulosic casing length 81 can again be a size 4 regular fibrous casing intended to be stuffed to a recommended diameter of 3.26 inches.
  • the moisture barrier casing length 82 is preferably an ethylene acrylic acid copolymer (18% acrylic acid) having the physical characteristics set out in Table 4:
  • the casing length 82 not only is sufficiently tough to withstand the physical abuse of the process, but it has sufficient recoverable elasticity to contract with the meat product and the other casing layers when the cooked product begins to shrink. Additionally, it has a very low moisture vapor transmission rate so as to provide adequate protection to the cellulosic casing length 81 which it overlies.
  • the film casing length 83 is preferably a biaxially stretched vinylidene chloride copolymer film, the formulation of which is set out in Table 1 and the physical characteristics of which are set out in Table 2.
  • Stuffing of the three layer composite article 80 produces a casing having a moisture barrier on the - outside protecting the intermediate cellulosic layer 81.
  • the cellulosic layer controls size of the stuffed product while the moisture barrier 82 protects the cellulosic layer in the subsequent freezing operation.
  • the vinylidene chloride copolymer layer 83 is also in the nature of a moisture barrier and is intended to prevent juices from migrating to and through the cellulosic layer 81 during the cooking operation.
  • the three layers remain in close contact with each other and on the stuffed product as the product expands during the cooking operation, subsequently contracts during cooling, and further expands as it is frozen.
  • Both film layers 82 and 83 have comparatively low moisture transmission rates so that the product will not dehydrate even when frozen for extended periods of time.
  • netting has applied to encased articles either in hand or semi-automated operations after the stuffing operation is completed. Consistently with the instant invention, it is possible to install a compressed length of netting material on the stuffing horn as the foremost stick and join the netting material to one or more coaxial casing lengths on the horn, such that the netting is applied to the encased product as it is stuffed. Operating in that way substantially reduces the time required to apply netting to an encased product since netting is applied directly during the stuffing operation and the only additional time required is that to install a compressed length on the horn.
EP83109613A 1982-09-30 1983-09-27 Boyau plissé composite et procédé Expired EP0105446B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT83109613T ATE24656T1 (de) 1982-09-30 1983-09-27 Mehrschichtige geraffte schlauchhuelle und verfahren.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US431469 1982-09-30
US06/431,469 US4470171A (en) 1982-09-30 1982-09-30 Composite shirred casing article and method

Publications (2)

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EP0105446A1 true EP0105446A1 (fr) 1984-04-18
EP0105446B1 EP0105446B1 (fr) 1987-01-07

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US (1) US4470171A (fr)
EP (1) EP0105446B1 (fr)
AT (1) ATE24656T1 (fr)
CA (1) CA1205669A (fr)
DE (1) DE3368858D1 (fr)
FI (1) FI75256C (fr)

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FR2541234A1 (fr) * 1983-01-21 1984-08-24 Hoechst Ag Procede et dispositif pour conditionner des denrees alimentaires dans une enveloppe multicouche pour denrees alimentaires, et jeu de chenilles pre-conditionne pour ce procede
EP0180211A1 (fr) * 1984-11-01 1986-05-07 Viskase Corporation Boyau plissé composite à enveloppe plissée à haute densité sur âme et procédé pour son utilisation et sa production
US5346425A (en) * 1991-08-30 1994-09-13 Hoechst Aktiengesellschaft Apparatus and method for filling tubular castings
US5803801A (en) * 1997-04-02 1998-09-08 Devro-Teepak, Inc. Method for continous stuffing of shirred tubular sausage casings
KR100770502B1 (ko) * 2005-06-17 2007-10-25 마쯔시다덴기산교 가부시키가이샤 비수전해액 2차전지

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US4688299A (en) * 1986-01-08 1987-08-25 Viskase Corporation Stuffing method
US4734956A (en) * 1986-01-08 1988-04-05 Viskase Corporation Food casing article
DE3908585A1 (de) 1989-03-16 1990-09-27 Pi Patente Gmbh Vakuumverpackungsschlauch aus einem verschweissbaren material
US4924552A (en) * 1989-06-30 1990-05-15 The Brechteen Company Net rucker
US5476673A (en) * 1990-08-03 1995-12-19 Sombrio; Gerald J. Food transportation method
US5273481A (en) * 1992-08-20 1993-12-28 Brechteen Co. Net rucker
WO1998043806A1 (fr) * 1997-03-29 1998-10-08 Hewing Gmbh Tuyau en plastique a plusieurs couches
EP1078574B1 (fr) 1999-08-27 2004-05-12 Federico Francini Procédé et dispositif pour la préparation de saucisses
ES2196946B1 (es) * 2001-03-15 2005-04-01 Viscofan, S.A. Envoltura doble con red para productos alimenticios y procedimiento de fabricacion de la misma.
ES2196945B1 (es) * 2001-03-15 2005-04-01 Viscofan, S.A. Lamina para la envoltura de productos alimenticios lista para ser usada y procedimiento de fabricacion de la misma.
DE10217132A1 (de) * 2002-04-17 2003-11-06 Kalle Gmbh & Co Kg Schlauchförmige Nahrungsmittel-Doppelhülle mit Übertragbaren Bestandteilen
ITVR20130281A1 (it) * 2013-12-13 2015-06-14 Inox Meccanica Srl Procedimento di insacco di prodotti alimentari e macchina insaccatrice per la sua esecuzione
WO2017054029A1 (fr) 2015-09-28 2017-04-06 Merctech Pty Ltd Appareil de gainage à tube double
US11124938B2 (en) * 2018-09-04 2021-09-21 Ojjo, Inc. Expanding foundation components and related systems and methods

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DE3012622A1 (de) * 1980-04-01 1981-10-08 Job Wilhelm von Dipl.-Ing. 6729 Berg Witzleben In einer mehrschichtigen umhuellung aus kunstdarm abgepackte fleisch- ode wurstware sowie verfahren zu deren herstellung

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FR2462871A1 (fr) * 1979-08-08 1981-02-20 Remy Steffen Procede pour la preparation des boyaux naturels en charcuterie, et dispositif pour sa mise en oeuvre
DE3012622A1 (de) * 1980-04-01 1981-10-08 Job Wilhelm von Dipl.-Ing. 6729 Berg Witzleben In einer mehrschichtigen umhuellung aus kunstdarm abgepackte fleisch- ode wurstware sowie verfahren zu deren herstellung

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2541234A1 (fr) * 1983-01-21 1984-08-24 Hoechst Ag Procede et dispositif pour conditionner des denrees alimentaires dans une enveloppe multicouche pour denrees alimentaires, et jeu de chenilles pre-conditionne pour ce procede
EP0180211A1 (fr) * 1984-11-01 1986-05-07 Viskase Corporation Boyau plissé composite à enveloppe plissée à haute densité sur âme et procédé pour son utilisation et sa production
US5346425A (en) * 1991-08-30 1994-09-13 Hoechst Aktiengesellschaft Apparatus and method for filling tubular castings
US5803801A (en) * 1997-04-02 1998-09-08 Devro-Teepak, Inc. Method for continous stuffing of shirred tubular sausage casings
KR100770502B1 (ko) * 2005-06-17 2007-10-25 마쯔시다덴기산교 가부시키가이샤 비수전해액 2차전지

Also Published As

Publication number Publication date
FI75256B (fi) 1988-02-29
CA1205669A (fr) 1986-06-10
DE3368858D1 (en) 1987-02-12
FI75256C (fi) 1988-06-09
FI833526A0 (fi) 1983-09-29
FI833526A (fi) 1984-03-31
ATE24656T1 (de) 1987-01-15
EP0105446B1 (fr) 1987-01-07
US4470171A (en) 1984-09-11

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